Boil and lard a fine fresh liver. Put it in a dish with j^ pound of chopped bacon, 2 carrots, 2 onions, parsley, thyme, a bayleaf, salt, and pep- per, and a pint of consomme. Cook 2 hours, add I cup of stewed tomatoes and a tablespoonful of sherry wine✪ Braised Calf's Liver (as cooked in Italy). Strain and reduce the sauce, after cooking 20 minutes longer. Brown the liver with a little flour, sprinkled over, and pour the sauce around, with 6 freshly fried mushrooms, and a border of cooked spaghetti. With a Saucepan over the Sea BLANQUETTE OF VEAL. (Prance) Cut up, and soak in water for an hour, 2 pounds of the shoulder of veal. Drain it and cover with water, adding salt, pepper, and a bay- leaf. Boil slowly and skim often, for an hour. Take out the meat, put it with 2 ounces butter, parsley, and an onion, and then, when a pale yellow, add i ounce flour, ^ pint fresh peas, and I cup of the gravy. Strain the rest, add the yolk of an egg and the juice of a lemon, and pour over all. RAGOUT OF LAMB. (Germany.) Cover 2 pounds of the breast of lamb with cold water, and simmer for ten minutes. Throw away this water, and cut up the meat into pieces. Add I sliced onion, a carrot, a piece of celery, parsley, sweet maijoram, pepper, and salt. Cook these with a little butter, and the meat, 10 minutes; dredge with flour, add }4 pint mutton broth — or hot water — and stew until tender. Take out the meat, add yolks of 2 eggs and a tablespoonful of vinegar to the sauce, strain it, and pour over. Serve with sorrel. LAMB RAGOUT AND RAVIOLI. (Italy.) Boil 2 pounds of the neck of lamb and 3 quarts of water, salt, pepper, parsley, a turnip, and 106 With a Saucepan over the Sea 2 onions, sliced and cooked in butter. Simmer for 3 hours, cut the meat into small pieces, reduce the broth by rapid boiling, and add i dozen ravioli • — see recipe — previously poached in broth. Serve the meat garnished with these, and the strained broth, in a bowl. RAGOUT OF DUCK. (Ireland.) Clean and cut up a fine young duck, fry it in butter or drippings, with an onion, and 2 ounces chopped ham, add i ounce flour✪ Blanquette of Veal, stir, and add ^ pint of hot water and a tablespoonful of vinegar, some parsley, a little thyme, and a piece of celery. Cover, and cook i hour, season, and serve with a border of potato croquettes, or mashed potatoes, browned. SCOTCH STEW (from a private recipe book). The border tribes and lairds have been forced, for several centuries, to economize closely, and when they can get a piece of fresh meat, they utilize every scrap most carefully. Poverty has taught them many secrets besides caution and self-control. Peel and chop 6 small onions, add a pint of cold water, and cook for i hour. Strain the water, thicken it with flour and an ounce of butter, add 107 With a Saucepan over the Sea a cupful of gravy, left over from the meat used, and skimmed, a tablespoonful of Worcestershire and another of tomato sauce, some parsley, salt, pepper, and nutmeg. Mix and pour over the cold roast mutton, or turkey, or veal cut into pieces, with 6 boiled and peeled potatoes, and cook for 20 minutes, covered with a thick layer of bread-crumbs. KEBOBBED MUTTON. (England.) Bone, stuff a shoulder of mutton with bread- crumbs, onions, herbs, egg, and lemon peel, and a little butter; coat it with egg and crumbs, herbs, and chopped onion, and bake till brown, basting it with its own gravy of butter, and ^ cup of hot water. Add a tablespoonful of ketchup✪ Kebobbed Mutton to the sauce, and serve with boiled onions or green peas. MINCED LAMB. (Southern France.) Remove the fat and gristle from as much cold roast lamb as would fill 2 cups, and chop very fine. Cook it with an onion, a tablespoonful of butter, salt, pepper, some parsley and nutmeg. Add I cup of white stock or sauce, and the yolk of an egg✪ Mince Lamb. Cook carefully and pour on slices of toast, previously dipped in hot water and drained, 108

AI-modernized reading of the original text

Boil and lard a fine fresh liver. Put it in a dish with j^ pound of chopped bacon, 2 carrots, 2 onions, parsley, thyme, a bayleaf, salt, and pepper, and a pint of consomme. Cook 2 hours, add I cup of stewed tomatoes and a tablespoonful of sherry wine. Strain and reduce the sauce, after cooking 20 minutes longer. Brown the liver with a little flour, sprinkled over, and pour the sauce around, with 6 freshly fried mushrooms, and a border of cooked spaghetti. With a Saucepan over the Sea BLANQUETTE OF VEAL. (France) Cut up, and soak in water for an hour, 2 pounds of the shoulder of veal. Drain it and cover with water, adding salt, pepper, and a bayleaf. Boil slowly and skim often, for an hour. Take out the meat, put it with 2 ounces butter, parsley, and an onion, and then, when a pale yellow, add i ounce flour, ^ pint fresh peas, and I cup of the gravy. Strain the rest, add the yolk of an egg and the juice of a lemon, and pour over all. RAGOUT OF LAMB. (Germany.) Cover 2 pounds of the breast of lamb with cold water, and simmer for ten minutes. Throw away this water, and cut up the meat into pieces. Add I sliced onion, a carrot, a piece of celery, parsley, sweet marjoram, pepper, and salt. Cook these with a little butter, and the meat, 10 minutes; dredge with flour, add }4 pint mutton broth — or hot water — and stew until tender. Take out the meat, add yolks of 2 eggs and a tablespoonful of vinegar to the sauce, strain it, and pour over. Serve with sorrel. LAMB RAGOUT AND RAVIOLI. (Italy.) Boil 2 pounds of the neck of lamb and 3 quarts of water, salt, pepper, parsley, a turnip, and With a Saucepan over the Sea 2 onions, sliced and cooked in butter. Simmer for 3 hours, cut the meat into small pieces, reduce the broth by rapid boiling, and add i dozen ravioli — see recipe — previously poached in broth. Serve the meat garnished with these, and the strained broth, in a bowl. RAGOUT OF DUCK. (Ireland.) Clean and cut up a fine young duck, fry it in butter or drippings, with an onion, and 2 ounces chopped ham, add i ounce flour, stir, and add ^ pint of hot water and a tablespoonful of vinegar, some parsley, a little thyme, and a piece of celery. Cover, and cook i hour, season, and serve with a border of potato croquettes, or mashed potatoes, browned. SCOTCH STEW (from a private recipe book). The border tribes and lairds have been forced, for several centuries, to economize closely, and when they can get a piece of fresh meat, they utilize every scrap most carefully. Poverty has taught them many secrets besides caution and self-control. Peel and chop 6 small onions, add a pint of cold water, and cook for i hour. Strain the water, thicken it with flour and an ounce of butter, add With a Saucepan over the Sea a cupful of gravy, left over from the meat used, and skimmed, a tablespoonful of Worcestershire and another of tomato sauce, some parsley, salt, pepper, and nutmeg. Mix and pour over the cold roast mutton, or turkey, or veal cut into pieces, with 6 boiled and peeled potatoes, and cook for 20 minutes, covered with a thick layer of bread-crumbs. KEBOBBED MUTTON. (England.) Bone, stuff a shoulder of mutton with breadcrumbs, onions, herbs, egg, and lemon peel, and a little butter; coat it with egg and crumbs, herbs, and chopped onion, and bake till brown, basting it with its own gravy of butter, and ^ cup of hot water. Add a tablespoonful of ketchup to the sauce, and serve with boiled onions or green peas. MINCED LAMB. (Southern France.) Remove the fat and gristle from as much cold roast lamb as would fill 2 cups, and chop very fine. Cook it with an onion, a tablespoonful of butter, salt, pepper, some parsley and nutmeg. Add I cup of white stock or sauce, and the yolk of an egg. Cook carefully and pour on slices of toast, previously dipped in hot water and drained,

Records on this page

French Kidney StewBraised Calf's Liver (as cooked in Italy)Blanquette of VealRagout of LambKebobbed MuttonMince LambChicken Croquettes (as made at the Jockey Club, Paris)

With a saucepan over the sea